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How to make shortcrust pastry.

How to Make Shortcrust Pasrty & Prebaked Pie Crusts

Learn how to make shortcrust pastry with egg. This is an easy recipe that can be adapted for both sweet and savoury recipes. With a step by step guide for making prebaked pie crusts.
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Prep Time : 10 mins
Cook Time : 20 mins
Resting time : 2 hours
Total Time : 2 hrs 30 mins
Cuisine: : Western
Course : Desserts, Mains
Servings : 1 25 cm pie crust with a top or 2 pie crusts without a top
Calories : 3480 : kcal
Author : Harriet

EQUIPMENT

  • Metric scales
  • Metric measuring jug or cups
  • Firm pastry scraper or pastry blender (these are optional)
  • Rolling pin

INGREDIENTS

  • ¾ cup milk cold
  • 1 egg cold, cold
  • 360 grams plain flour
  • 1 teaspoon salt
  • 220 grams butter cold and cut into tiny cubes

For sweet shortcrust pastry

  • 4 - 5 tablespoons caster sugar (fine sugar) or icing sugar (powdered sugar)

INSTRUCTIONS

Making Shortcrust Pastry

  • Place the beaten egg into a measuring jug, add enough milk to make 1 cup (250 ml). Put aside.
  • Place the flour and salt into a large mixing bowl and combine.
    Note: If you want sweet shortcrust pastry mix in 4 – 5 tablespoons of caster sugar (fine sugar) or icing sugar (powdered sugar) to the flour.
  • Add the cubed butter to the flour.
    Note: You can use salted or unsalted butter.
  • Rub with your fingertips (or use a pastry blender) to mix until it resembles crumbs.
    Butter rubbed into flour .
  • Make a well in the centre of the flour and pour in almost all of the of the egg/milk mixture.
  • Use a knife or pastry scraper to work the flour into the milk mixture, it should just come together and should not be sticky. If it has not come together, add a little more of the milk mixture.
    Note: If the dough is a little sticky, dust with some flour and fold it into the dough.
  • Use your hands to press the dough together and form a ball.
  • Cover with plastic and place in the fridge for at least 1 hour before using.
    The above steps are for making the shortcrust pastry dough – you can stop here and continue on with your chosen recipe. Or, continue with the following to make your own prebaked pie crusts.

Making Prebaked Pie Crusts

  • You will need a 25 cm round loose bottom flan tin, that’s 3 cm deep, or something similar.
    Divide the dough into two even sized pieces.
    Note: Blind bake one half for a prebaked pie crust. Store the other half in the fridge until ready to use. It can be used as pie top if you are making a sealed pie or use it to bake a second pie crust if you are making an open pie or flan.
  • Place the dough onto a floured surface and lightly dust the top of the dough and rolling pin.
  • Roll the dough out large enough to line the base, sides and above the height of the tin.
  • Roll the dough onto the rolling pin and lift it onto the top of the tin.
    Use the rolling pin to lift the dough onto the baking tin.
  • Use your hands to gently ease the dough into the tin. If it tears just press it back together.
  • Gently press the dough to the sides and base of the tin and allow it to overhang the sides. Return to the fridge and allow to chill for 1 hour.
    Shortcrust pasty lining the tin.

Preheat oven to 180°C (350°F) about 15 minutes before baking.

  • Before blind baking, cut away the excess dough from the top of the tin. This can be done using a knife or just pressing down with your thumb.
    Trim the edges before blind baking.
  • Line the base and sides of the pie crust with a piece of baking paper.
    Note: Scrunching the baking paper will help it sit better inside the pie crust.
  • Then carefully fill the inside of the pie crust with rice, right up to the top. Use your fingers to gently press the paper and rice into the outer edges of the base. Make sure that rice does not slip in between the baking paper and crust.
    Rice used as pie weights.
  • Bake in a preheated oven for 15 minutes, then carefully lift the paper and rice from the pie crust. Use a fork to poke the base with holes. Return the crust back to the oven and bake for 5 minutes more for a partially cooked pie crust. For a fully cooked pie crust, cook for 10 – 15 minutes more or, until the base is a nice golden brown.
  • Allow the pie crust to cool before using or freezing.

Notes

  1. Make sure that the butter, milk and eggs are cold and ensure that the dough remains cold when rolling and shaping.
  2. 2.The dough must be chilled before baking.
  3. This recipe make about 770 grams of dough. Enough to make 1 pie with a pie crust top., or 2 pie crusts without a top.
  4. This dough can be frozen both raw and cooked - Please refer to the detailed notes on my recipe page. https://recipepocket.com/how-to-make-shortcrust-pastry/
Nutrition Facts
How to Make Shortcrust Pasrty & Prebaked Pie Crusts
Serving Size
 
1 = full recipe
Amount per Serving
Calories
3480
% Daily Value*
Fat
 
192
g
295
%
Saturated Fat
 
118
g
738
%
Cholesterol
 
655
mg
218
%
Sodium
 
4046
mg
176
%
Potassium
 
740
mg
21
%
Carbohydrates
 
392
g
131
%
Fiber
 
10
g
42
%
Sugar
 
118
g
131
%
Protein
 
50
g
100
%
Vitamin A
 
6032
IU
121
%
Calcium
 
338
mg
34
%
Iron
 
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure